Steve's Famous Diner
Last inspected: Jan 20, 2026
39
Score
The health department has logged eight inspections at Steve's Famous Diner, the earliest from 2022. The latest inspection on file is from Jan 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
When inspectors have written things up, “employee touching ready-to-eat food” has been the most frequent reason, cited two times.
Compared to other Daytona Beach restaurants (averaging 71), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
39
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
29
Jan 14, 2025
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -server using deli paper to handle bread, portions of hand touching bread. Requirements to use effective measures to avoid barehand contact with ready to eat food. Manager had employee don gloves **Corrective Action Taken**
09-01-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Corrected On-Site**
28-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored above biscuits -raw beef above cooked sausage
08A-05-6
High Priority - Toxic substance/chemical improperly stored above food.
41-10-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Butter, manager added time **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler, cooked lasagna, meats, soup
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
32-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cooks wearing wristwatches while preparing food
13-07-4
Basic - Floor soiled/has accumulation of debris. -server station opposite side id bar, significant
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in dry storage room
08B-47-4
Basic - Ice buildup in reach-in freezer. -chest freezer in dry storage room
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fire extinguisher near door outside kitchen
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Waste receptacle/floor mat/hood filter/soiled equipment cleaned in a manner that allows the waste cleaning water to drain onto ground. **Corrected On-Site**
28-03-4
22
Jul 16, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Feb 6, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook touched sliced cheese with barehands at cook line, advised of requirement to use gloves or utensils without approval in place for barehand contact with ready to eat food. -employee handled cut lettuce, toast with barehands at server station. Manager discarded and instructed employee to use gloves for ready to eat food.
09-01-4
High Priority - Sanitizer solution exceeds the maximum concentration allowed. -chlorine 150ppm, manager corrected **Corrected On-Site**
41-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook touched raw beef patties prior to handling ready to eat food/plating cooked food without washing hands. Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -deli meats sliced on site, no date marking
02C-02-5
Basic - Clean utensils or equipment stored in dirty location -knife block, advised to clean internal section
24-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damage to some tiles in prep area
36-32-5
Basic - Employee Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -racks inside stand up refrigerator near prep area at end of line
14-11-5
Basic - Food held in a location that is exposed to dust. -uncovered food on stove underneath salamander with soiled bottom exterior, exposing to potential debris
08B-36-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of water heater, surfaces of chemical suppression tanks near mop sink -surface/exterior of door area at stacked ovens
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -bulk flour container next to mixer
02D-01-5
Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner. -server station near ice machine
24-05-4
33
Jul 11, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Working with bowl of raw eggs on cook line prior to handling clean plate with cooked food for service without washing hands between changing tasks
12A-12-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -homer buckets used for batter
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg stored above batter in station next to grill **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense seasonings in bulk container
14-01-5
Basic - Floor tiles in disrepair in up front server area
36-17-5
Basic - Food not stored at least 6 inches off of the floor Inside walk in cooler **Corrected On-Site**
08B-47-4
Basic - Interior of chest freezer in disrepair/has exposed insulation.
14-36-5
45
Jan 25, 2023
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
17
Sep 13, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2022-09-13: **Time Extended**
33-20-4
95
Frequently Asked Questions
When was Steve's Famous Diner last inspected?
The most recent health inspection at Steve's Famous Diner on file is from Jan 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Steve's Famous Diner?
Across the inspection record, “employee touching ready-to-eat food” has been cited two times, more than any other issue at Steve's Famous Diner.
How does Steve's Famous Diner compare to other restaurants in Daytona Beach?
Steve's Famous Diner most recently scored 39 out of 100, which is lower than the Daytona Beach average of 71.
Has Steve's Famous Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Steve's Famous Diner have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Steve's Famous Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Steve's Famous Diner inspected?
Based on the inspection history on file, Steve's Famous Diner is inspected around two times per year on average.
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